Flavours Column: Molly's Apricot Scones

This week’s recipe comes from Molly Wizenberg of the blog Orangette.

You know how most of us have a person we look up to and admire? Someone who we don't actually know but whose personality, attitude and approach to life (and in my case, food) just seem to resonate with you? Well, my person is Molly. 

Author of Orangette as well as A Homemade Life (which I highly recommend) and the upcoming Delancey due out in 2014, Molly is also one half of the podcast Spilled Milk and a contributor to numerous food publications such as Bon Appetit. 

Molly has been blogging about food since 2004. Way back when writing about your life and publishing it online was still a relatively new concept and documenting your every move and sharing it with the world was a rarity. 

What stands out about Molly's writing is her incredible ability to infuse her words with personality and humour, relating recipes back to real life experiences. You don’t just get a recipe - you get a recipe AND a story. Her writing is endearing, funny and very relatable, which is why she has had such success. 

I consider Molly to be one of the OGs of the food blogging world and when she replied to my email requesting permission to share this recipe the inner fan-geek in me squealed just a little in delight. (I'll be keeping the email forever).

Thank you for all the inspiration Molly. For being a real and genuine person who isn't afraid to be herself. And for being so kind as to let me share both this recipe and my admiration of you to the world. 

Considerable gushing will now subside. x

Wholemeal Apricot Scones

Published in the Bay of Plenty Times, Weds 4th Sept 2013

Original recipe can be found here. 

1 cup plain flour

1 cup wholemeal flour

2 tsp baking powder

½ tsp salt

60g cold unsalted butter, cubed

¼ cup sugar

½ cup diced dried apricots

½ cup milk, plus more for glazing

1 large egg

Heat oven to 210°C and line a tray with baking paper. Whisk flours, baking powder and salt in a bowl. Using your fingertips, rub the cold butter into the flour mixture, until there are no butter lumps bigger than a pea. Whisk in the sugar and dried apricots. Mix the milk and egg together and pour over the flour mixture - stir with a fork to just combine (don’t worry if it doesn’t all come together). Turn the dough and any excess flour out onto the bench and press until it just comes together. As soon as the dough holds, pat into a rough circle about 3.5cm thick and cut into 8 wedges. Brush with milk and bake for 15mins or until golden. Molly suggests serving them warm with butter. I'd have to agree.

*Weekly Tip: When making scones, the colder the butter the better. Try freezing it and grating it directly into the flour.